Dia de Los Muertos wouldn’t be the same without pan dulce. Our hosts explore the history of wheat and pan dulce, with a focus on the ubiquitous concha. Mexico City baker and instructor, Eliceo Lara, shares his childhood recipe for rebanadas.

Eliceo Lara’s Rebanadas Recipe

Instructions:

Cut a loaf of bread into thick slices. Sourdough or brioche work great.
Make a simple buttercream by incorporating 1/3 cup of room temperature butter and 1/3 cup of powdered sugar.
Spread buttercream on your sliced bread.
Separately, add a layer of regular granulated sugar to a flat plate.
With the buttercream slide facing down, press your sliced bread to the sugar on the flat plate.
When you lift it - the top of your bread (the side with buttercream) should be left with a thin crunchy layer of sweetness.
That’s it! Enjoy with your coffee or tea in the morning.

Want to take an online cooking class with Eliceo? Learn more here.

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Pan Dulce y Dia de los Muertos